Grits: Y/N, if Y: How? - Page 4

footfootfoot · 12-11-2006, 07:19 PM

My gravy recipe:
get the fat away from the other liquid
to the other liquid add stock.
heat the fat in a cast iron pan and add white flour to make a stiff roux
stir constantly with a whisk.
constantly, I mean it.
when the roux turns as brown as you like your toast, rapidly whisk the liquid/stock mix into the roux. whip it like a red headed stepchild to keep it from getting lumpy. (I think each tablespoon of flour will thicken a cup of stock--google this, I'm not sure)
soy sauce makes a nice substitute for salt, if you swing that way. It adds a nice dimension.

herbs, of course. you can sort that out yourselves.

bluecuracao · 12-11-2006, 07:36 PM

Y to grits with lots of Cheddar cheese, OR lots of butter and a little salt.
And oatmeal (even Quaker) with crumbly brown sugar and a dollop of plain, tangy yogurt.

12-12-2006, 12:16 AM

I only make yellow hominy grits, never any that have been fucked-with (no damn instant or "5-min" shit).
Butter, salt and pepper or with cheese is fine.
I also make a Caribbean (Being from here) recipe called Nassau Grits.
Grits folded into a Ham, onion & tomato gravy, topped with freshly made bacon bits.
Sometimes I'll top Nassau with a bit of cheese and a fried egg as well.

DanaC · 12-12-2006, 04:43 AM

I don't think we have an equivalent to the American 'biscuit'. The nearest we'd get is either the pastry of a pie covered in gravy, or a dinner roll, which would be served alongside a meal and possibly used to mop up the meal's gravy.

Urbane Guerrilla · 12-12-2006, 08:21 PM

Quote:

Originally Posted by DanaC

I don't think we have an equivalent to the American 'biscuit'. The nearest we'd get is either the pastry of a pie covered in gravy, or a dinner roll, which would be served alongside a meal and possibly used to mop up the meal's gravy.

Well, here's a business opportunity.

Come to think of it, a popover comes fairly close, even the Yorkshire pudding kind of popover.

Who's got a favorite homemade biscuit recipe they'd put on the "this is the latest recipe thread?" Let's fix up Dana with something tasty!

12-12-2006, 05:03 AM

Buttermilk biscuit, the only way to go.

Ibby · 12-12-2006, 07:27 AM

I'm embarrassed to say it, rkzenrage, but I actually prefer instant grits... mostly just for the instantness, partly because thats what I started with, and partly cause... I dunno, there's just something about 'em that I like more.

Disgusting, I know....

And the only biscuits better than a good ol'-fashioned southern buttermilk biscuit is a cheese-and-garlic biscuit. Red Lobster's are really good, but FAR from the best. Homemade is the only way to go.

12-12-2006, 12:11 PM

Quote:

Originally Posted by Ibram

I'm embarrassed to say it, rkzenrage, but I actually prefer instant grits... mostly just for the instantness, partly because thats what I started with, and partly cause... I dunno, there's just something about 'em that I like more.

Disgusting, I know....

And the only biscuits better than a good ol'-fashioned southern buttermilk biscuit is a cheese-and-garlic biscuit. Red Lobster's are really good, but FAR from the best. Homemade is the only way to go.

Everyone has their stuff... but,

Flint · 12-12-2006, 12:13 PM

Sometimes I go through Popeye's chicken, just to get a half-dozen biscuits...

Ibby · 12-12-2006, 09:14 AM

I thought they INVENTED shit on a shingle!

Oh wait, they didnt have the shingle, just the shit.

Shuddup, It's late and I had a math exam today, I'll come up with something better later.

Skunks · 12-12-2006, 04:20 PM

I misread the title of these posts as "Girls: Y/N, if Y: How?" and was much more excited than I am now.

N.

DanaC · 12-12-2006, 04:54 PM

Great pictures! I prefer the idea of brown gravy though.

12-11-2006, 07:19 PM	#1
footfootfoot To shreds, you say? Join Date: Aug 2004 Location: in the house and on the street-how many, many feet we meet! Posts: 18,449	My gravy recipe: get the fat away from the other liquid to the other liquid add stock. heat the fat in a cast iron pan and add white flour to make a stiff roux stir constantly with a whisk. constantly, I mean it. when the roux turns as brown as you like your toast, rapidly whisk the liquid/stock mix into the roux. whip it like a red headed stepchild to keep it from getting lumpy. (I think each tablespoon of flour will thicken a cup of stock--google this, I'm not sure) soy sauce makes a nice substitute for salt, if you swing that way. It adds a nice dimension. herbs, of course. you can sort that out yourselves. __________________ The internet is a hateful stew of vomit you can never take completely seriously. - Her Fobs

12-12-2006, 07:27 AM	#7
Ibby erika Join Date: Apr 2006 Location: "the high up north" Posts: 6,127	I'm embarrassed to say it, rkzenrage, but I actually prefer instant grits... mostly just for the instantness, partly because thats what I started with, and partly cause... I dunno, there's just something about 'em that I like more. Disgusting, I know.... And the only biscuits better than a good ol'-fashioned southern buttermilk biscuit is a cheese-and-garlic biscuit. Red Lobster's are really good, but FAR from the best. Homemade is the only way to go. __________________ not really back, you didn't see me, i was never here shhhhhh

12-12-2006, 12:13 PM	#9
Flint Snowflake Join Date: Mar 2006 Location: Dystopia Posts: 13,136	Sometimes I go through Popeye's chicken, just to get a half-dozen biscuits... __________________ **************** There's a level of facility that everyone needs to accomplish, and from there it's a matter of deciding for yourself how important ultra-facility is to your expression. ... I found, like Joseph Campbell said, if you just follow whatever gives you a little joy or excitement or awe, then you're on the right track. . . . . . . . . . . . . . . . . . . . . . . . . . . Terry Bozzio**

12-12-2006, 09:14 AM	#10
Ibby erika Join Date: Apr 2006 Location: "the high up north" Posts: 6,127	I thought they INVENTED shit on a shingle! Oh wait, they didnt have the shingle, just the shit. Shuddup, It's late and I had a math exam today, I'll come up with something better later. __________________ not really back, you didn't see me, i was never here shhhhhh

12-11-2006, 07:36 PM	#2
bluecuracao in a mood, not cupcake Join Date: Jun 2005 Location: Philadelphia Posts: 3,034	Y to grits with lots of Cheddar cheese, OR lots of butter and a little salt. And oatmeal (even Quaker) with crumbly brown sugar and a dollop of plain, tangy yogurt.

12-12-2006, 12:16 AM	#3
rkzenrage Guest Posts: n/a	I only make yellow hominy grits, never any that have been fucked-with (no damn instant or "5-min" shit). Butter, salt and pepper or with cheese is fine. I also make a Caribbean (Being from here) recipe called Nassau Grits. Grits folded into a Ham, onion & tomato gravy, topped with freshly made bacon bits. Sometimes I'll top Nassau with a bit of cheese and a fried egg as well.

12-12-2006, 04:43 AM	#4
DanaC We have to go back, Kate! Join Date: Apr 2004 Location: Yorkshire Posts: 25,964	I don't think we have an equivalent to the American 'biscuit'. The nearest we'd get is either the pastry of a pie covered in gravy, or a dinner roll, which would be served alongside a meal and possibly used to mop up the meal's gravy.

12-12-2006, 05:03 AM	#6
rkzenrage Guest Posts: n/a	Buttermilk biscuit, the only way to go.

12-12-2006, 04:20 PM	#11
Skunks I thought I changed this. Join Date: Nov 2002 Location: western nowhere, ny Posts: 412	I misread the title of these posts as "Girls: Y/N, if Y: How?" and was much more excited than I am now. N.

12-12-2006, 04:54 PM	#12
DanaC We have to go back, Kate! Join Date: Apr 2004 Location: Yorkshire Posts: 25,964	Great pictures! I prefer the idea of brown gravy though.

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